GROUNDING SUMMER ROAST WITH CREAMY DRESSING

4 servings, 40 minutes

INGREDIENTS

• 1 medium zucchini, chopped

• 1 medium yellow summer squash, chopped

• 5 stalks of celery, chopped

• 1 medium fennel bulb, sliced, core removed

• 1 medium sweet potato, peeled and chopped

• 1 cup asparagus, chopped, hard ends removed

• Ghee or avocado oil for roasting

• Salt & pepper to taste

• Fresh Paneer (optional protein or another protein of choice)

• Cumin rice or any #sidegrainoption for serving

Creamy Dressing

• 3 tbsp tahini (or 1/2 cup plain yogurt)

• 3 tbsp coconut milk

• 1 tsp fresh lime juice (omit if using yogurt version)

• 1 tsp raw honey or maple syrup

• 1 tsp grated fresh ginger

• 1/2 tsp fennel powder

• 2 tbsp finely chopped fresh cilantro or basil

• Salt & pepper to taste

• 2 tbsp - 1/4 water as needed to thin to desired consistency

DIRECTIONS

1. Preheat the oven to 450 degrees Fahrenheit.

2. Add the chopped veggies (everything except the asparagus) to a large sheet pan with ghee/ oil and salt and pepper. Mix together and bake for 15 minutes.

3. Add the asparagus, mix the other veggies and roast for another 15 minutes or until the veggies are tender.

4. While that is baking, add all the ingredients for the dressing in a medium mixing bowl and whisk together.

5. Once the veggies are done, allow them to cool slightly (still warm but cool enough to handle) and add to a large mixing bowl. Pour the dressing over the warm veggies, altering the amount of dressing to your preference (save any extra dressing for another dish).

6. Serve warm with fresh paneer, cooked meat, and/or any #sidegrainoption. Enjoy!

#summer #spring #vata #pitta #kapha #lunch #dinner

Notes

• Option to grill these veggies instead of roasting them if you do not feel like turning on your oven in the summer heat: Cut the veggies lengthwise instead of chopping them. Brush them with ghee. Grill over medium high until tender and lightly charred (about 3–4 minutes per side for squash/zucchini/asparagus, 5–6 minutes for sweet potato and celery). Drizzle generously with dressing, leaving some on the side for dipping.

• Optional garnish: sprinkle with lightly toasted sunflower seeds for a delicate crunch.

• Paneer is the sattvic vegetarian version of chicken. So, option to pair this with fresh paneer (see instructions, it is not hard to make), or your choice of cooked meat and/or cooked grain such as cumin rice, barley, or quinoa. For Kaphas, ideally serve with a light meat/ bean and a side of steamed greens instead of a grain.